用料
清江鱼 2.5斤左右一条
葱 半根
姜 5片
蒜 8瓣
花椒 8粒
大料 2个
香叶 2片
老抽 适量
生抽 适量
醋 适量
糖 3勺
水晶粉条 1把
豆腐 250g
香菜 1小把
家常炖清江鱼的做法
鱼洗净划开,也可剁块,我整条炖的,
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/a686c9177f3e6709b07744812bc79f3df8dc555c?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
鱼两面煎金黄,下葱姜蒜香叶大料花椒爆香
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/4034970a304e251fe680e586b786c9177f3e535c?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
下老抽,生抽,醋,糖,基本比例就是1:3:4:2,一份老抽,三份生抽,四份醋,2份糖,我也是估摸的,每次出来的味道都刚刚好,没实际量化过,下一壶开水,中火炖
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/960a304e251f95caa58293c8d9177f3e6709525c?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
炖10分钟下盐,盖盖子的原因上面的鱼肉都开花了,不停的把鱼汤舀到鱼身上,不然上面会不入味,这时候可以下豆腐进去,
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/fc1f4134970a304e5755a184c1c8a786c9175c5c?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
开水烫些水晶粉,至半熟
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/d0c8a786c9177f3e1f43fd7360cf3bc79f3d565c?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
中小火炖25分钟左右,尝尝味道,醋少了加醋,盐少了加盐,
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/314e251f95cad1c8d2ccfd596f3e6709c93d515c?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
味道差不多了就可以一直中火收汁了,有粉条的原因,会把汤很快吸没,要注意别糊锅,出锅撒香菜
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/241f95cad1c8a786bf5d4b707709c93d70cf505c?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)